Preheat the oven to 170°C/fan 150°C/gas mark 4. Use an electric mixer to whisk the eggs in a bowl for 1 minute until thick and foamy. Continue whisking while adding all the honey. Fold the ground almonds, flour and almond extract into the mixture with a metal spoon.
Fill a 12-hole muffin tin with nine paper cup cases and place a raspberry in each. Divide the mixture between the cases and bake in the oven for 15 minutes. Avoid opening the door, otherwise the mixture will sink. Remove the muffin tray from the oven. Allow the cupcakes to cool before placing on a cooling rack.
Place the tofu, honey, almond extract and raspberries in a bowl, reserving 9 for decoration. Blend together, then pass the mixture through a sieve to remove any raspberry pips. Cover and place in the fridge for 1-2 hours until firm. When the cupcakes are cold, spread some of the frosting on the top of each. Decorate each with a raspberry.